Turkey & Peppers Tacos – Happy Cinco de Mayo!

And as promised, I have one more little goodie to share with you that will definitely make some tummies quite happy today.

Turkey & Peppers Tacos!

Like my Portabello Mushroom Tacos, these little beauties are super quick to make and are darn right tasty. And if you’re not a fan of ground turkey, you can swap out the protein with ground chicken, pork, beef– or even ground tofurkey!

And just don’t stop with tacos. The filling works fantastic over nachos, tostadas, inside burritos or even inside lettuce wraps.

Because this gal likes versatility.

Here’s to a fantastically festive Cinco de Mayo— have a margarita (or 2 for me)!

In a large cast iron pan or large skillet, heat the oil over medium heat. Add the onions and cook for 3-4 minutes until they become translucent but not browned. Add in the minced serrano, garlic and sauté for an additional minute.

Add the turkey and use a wooden spoon to stir it around the pan while breaking it apart to a crumbled consistency. Cook the turkey until it is no long pink & begins to brown– approximately 5 minutes.

Stir in the cumin, chili powder, paprika, turmeric, onion powder, garlic powder, oregano, garlic salt, kosher salt, black pepper and scallions. Cook for 1 minute and then add the diced bell peppers. Cook for an additional few minutes to allow the peppers to begin soften and the turkey to cook through.

Take the pan off the heat and fold in the cilantro leaves. Taste and adjust with additional kosher salt and black pepper as needed.

Warm the tortillas (in a skillet, over a open flame, or even in the microwave). Begin assembling the tacos by placing a few spoonfuls of the filling mixture in the center of each tortilla. Top each taco with some Cotija cheeses and chopped cilantro. Serve with salsa and lime wedges.

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